广式高盐稀态酱油优良米曲霉菌株诱变选育  

Mutagenesis and Selection of an Excellent Aspergillus oryzae in Guangdong High-Salt-Diluted-State Soy Sauce

作　　者：程世杰[1] 刘长海[1] 陈穗 刘占 

机构地区：[1]仲恺农业工程学院轻工食品学院,广州510225 [2]广东美味鲜调味食品有限公司,广东中山528437

出　　处：《中国调味品》2014年第10期50-54,58,共6页China Condiment

基　　金：广东省科技计划资助项目(2012B010900094)

摘　　要：以广东地区高盐稀态酱油成曲中优良的米曲霉菌株为出发菌,经紫外诱变选育得到了一株种曲单孢子,中性蛋白酶活力比出发菌株提高了108%,平均种曲酶活力为9426.43U/g干基,孢子发芽率达91.58%,成曲中性蛋白酶活力为209U/g干基,碱性蛋白酶活力为159U/g干基,酸性蛋白酶活力为101U/g干基,纤维素酶活力为5.3U/g干基,黄曲霉毒素B1检出量符合国家标准规定,拥有良好遗传稳定性的米曲霉突变菌株。Take an excellent Aspergillus oryzae selected from the koji of Guangdong soy sauce with process of high-salt-diluted-state fermentation as original strain,which is induced mutation by ultraviolet.The result shows that the neutral protease activity of the mutant is 108% higher than that of the original strain;the average enzyme activity of koji reaches 9426.43 U/g （dm）,the spore germination rate reaches 91.58%;the soybean koji neutral protease activity reaches 209 U/g （dm）,the alkaline protease activity reaches 159 U/g （dm）,the acid protease activity reaches 101 U/g （dm）,the cellulase activity reaches 5 .3 U/g （dm）.The detectable amount of Aflatoxin B1 complies with the requirements of the national standard,and it has good genetic stability.

关 键 词：米曲霉 紫外诱变 蛋白酶 广东地区 

分 类 号：TS264.21[轻工技术与工程—发酵工程]